Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound boneless beef chuck, cut into 1-inch cubes (450g)
  • 1 large onion, chopped (approx. 200g)
  • 2 carrots, peeled and chopped (approx. 150g)
  • 2 medium potatoes, peeled and chopped (approx. 300g)
  • 4 cups water (950 ml)
  • 1 package (approx. 7 oz/200g) Japanese Golden Curry roux blocks (e.g., S&B Golden Curry)
  • 1 tablespoon soy sauce (15 ml)
  • 1 teaspoon honey or sugar (5 ml) (optional, for added sweetness)
  • 4 cups cooked Japanese short-grain rice

Instructions:

  1. Heat oil in a large pot over medium-high heat. Brown the beef cubes on all sides.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Then, add carrots and potatoes and cook for another 5 minutes, stirring occasionally.
  3. Pour water into the pot, bring to a boil, then reduce heat to low. Skim off any foam that rises to the surface. Cover and simmer for about 30 minutes, or until the beef is tender.
  4. Break the curry roux blocks into pieces and add them to the pot. Stir until the roux is completely dissolved and the sauce begins to thicken.
  5. Stir in soy sauce and honey/sugar (if using). Continue to simmer, uncovered, for another 15 minutes, stirring occasionally, until the curry reaches your desired consistency. Check for seasoning and adjust as needed.
  6. Serve hot over cooked Japanese rice. Enjoy!